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Thread: 3-layer latte

  1. #1
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    3-layer latte

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Ive just started making coffee in a cafe as a part-time job cos im just a student. This is also the first time ive known about flat white, latte, coffee machine... and stuff like that. I need some help 4 my new job at the moment.

    At the cafe i work, latte is served in a transparent glass, so that layers of coffee and milk can be seen clearly. I have some problems with making those layers.

    As i was taught, i have to pour hot milk into the glass first, then hold a small spoon above the surface of the milk and pour black coffee onto it, so that coffee can flow slowly into the glass and stay between 2 layer of milk. In other word, what im expected to do is to make 3-layer latte: milk, coffee, milk.

    The problem is I can only create 2 layers. When i pour black coffee into the glass, it flows through the milk-layer on top, then it doesnt stay between 2 layers of milk but keeps going down and mixex with the milk-layer at the bottom.

    Could anyone tell me how to make a good 3-layer latte??? Is my problem caused by the temperature of milk and coffee??


  2. #2
    Senior Member greenman's Avatar
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    Re: 3-layer latte

    Cant help you sorry Tram. I have not seen this done at any cafe I have been to, if you learn how to do it let us know the method for interest sake!!!

  3. #3
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    Re: 3-layer latte

    Hey there!

    Congrads on the new job. I know the drink you mean, some people call it an upside down latte!

    It can be pretty easy to pull off, what you do is:

    1 - Steam your milk for a latte
    2 - Pour it into the clear glass, leaving enough room in the top for the shot of espresso,
    3 - Pull your espresso into a small jug.
    4 - Very slowly, pour the espresso out of the jug, so that there is just a thin stream of espresso coming out, into the centre of the glass.

    If all goes well, it will settle out in the middle third of the glass, and you might even get this great rolling effect it has sometimes, where the coffee cascades down the sides of the glass. Looks pretty cool.

    Hope it goes well

    Des

  4. #4
    Sleep is overrated Thundergod's Avatar
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    Re: 3-layer latte

    Something like this one of mine?

  5. #5
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    Re: Thundergrod

    Thats it, Thundergrod!!!
    Thats what im expected to do.
    But i wonder if the layer on top is froth or milk.
    The layer on top i usually make is almost froth.
    I dont know if its right or wrong.

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    Re: 3-layer latte

    Thank u, Iconiq ^^
    Im gonna follow ur advise!!!

  7. #7
    Sleep is overrated Thundergod's Avatar
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    Re: 3-layer latte

    Its been a while since I did that.

    From memory its chocolate syrup on the bottom, milk, coffee, milk froth and chocolate syrup pattern.

    If they want you to make it havent they shown you how?

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    Re: 3-layer latte

    Quote Originally Posted by Thundergod link=1206631700/0#6 date=1206694131
    Its been a while since I did that.

    From memory its chocolate syrup on the bottom, milk, coffee, milk froth and chocolate syrup pattern.

    If they want you to make it havent they shown you how?
    thanks very much, thundergrod!!
    actually, the professional staff is away on holiday, the boss is always absent, so i get training from an amateur who sometimes makes me confused a abit.

  9. #9
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    Re: 3-layer latte

    When pouring the espresso component into the milk, use a teaspoon reversed and pour the epresso on the revered spoon - this works when done right

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    Re: 3-layer latte

    Quote Originally Posted by MarcS link=1206631700/0#8 date=1207094364
    When pouring the espresso component into the milk, use a teaspoon reversed and pour the epresso on the revered spoon - this works when done right
    I tried that today, but only managed to pour half of my shot on the teaspoon and the other half ran down the side of the shot glass, and onto the bench :-[.... I think ill stick to my regular lattes...

  11. #11
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    Re: 3-layer latte

    Quote Originally Posted by MarcS link=1206631700/0#8 date=1207094364
    ... and pour the espresso on the revered spoon - this works when done right
    ... gotta get my hands on one of those magical spoons ::)

  12. #12
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    Re: 3-layer latte

    Quote Originally Posted by tram nguyen link=1206631700/0#5 date=1206693732
    Thank u, Iconiq ^^
    Im gonna follow ur advise!!!
    Any time mate, howd you go???

    ;)

  13. #13
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    Re: 3-layer latte

    OMG! Thundergod, craziest latte ever!@! So want to try that :)

  14. #14
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    Re: 3-layer latte

    This is little understood but so easy. Heat, froth and texture your milk. Then, using a pallette knife, pour the milk into the latte glass. Then follow with the milk foam and allow a few seconds to pass before pouring in the espresso. the espresso will fall through the top layer to settle above the first providing the triple layer latte. The reason behind this is that the first layer of milk will have formed a miniscule "skin" before you have time to put the espresso in (through the milk/foam of the top layer) It will then settle on this "skin" giving your clients the visual effect they have asked for. Hope this helps ;)

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    Re: 3-layer latte

    Quote Originally Posted by 616774784A7B72606C707B150 link=1206631700/4#4 date=1206693545
    Thats it, Thundergrod!!!
    Thats what im expected to do.
    But i wonder if the layer on top is froth or milk.
    The layer on top i usually make is almost froth.
    I dont know if its right or wrong.

    oh it is wrong on so many levels :(

    mate, if thats what you have do to, keep doing it until you start pouring awesome rosettas and wait for them to turn around and say

    i think well do our latte like that ;D

    i thought those coffees went out with mullets, fluro and snap bracelets.


  16. #16
    Senior Member topshot's Avatar
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    Re: 3-layer latte

    Quote Originally Posted by 0338393C3C393E37500 link=1206631700/14#14 date=1249877255
    oh it is wrong on so many levels *
    Quote Originally Posted by 0338393C3C393E37500 link=1206631700/14#14 date=1249877255
    i thought those coffees went out with mullets, fluro and snap bracelets.
    This style called "latte machiato" is still very popular in Germany and some other parts of Europe :)

    They actually go down well for a change every now and then, Ill make one every fortnight or so for a bit of fun and a change ;)

    Warren.

  17. #17
    Sleep is overrated Thundergod's Avatar
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    Re: 3-layer latte

    Im glad some of you like my effort.

    I did it at my barista course a few years ago.
    On the day, the teacher couldnt even do one, let alone the rest of the students.

  18. #18
    Senior Member Koffee_Kosmo's Avatar
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    Re: 3-layer latte

    Ahh I just seen the photo TG
    I am gonna give it a go just for fun

    I will give this method a try by coffeecare

    Quote Originally Posted by 534642514F5A534247475A230 link=1206631700/13#13 date=1249860842
    This is little understood but so easy. Heat, froth and texture your milk. Then, using a pallette knife, pour the milk into the latte glass. Then follow with the milk foam and allow a few seconds to pass before pouring in the espresso. the espresso will fall through the top layer to settle above the first providing the triple layer latte. The reason behind this is that the first layer of milk will have formed a miniscule "skin" before you have time to put the espresso in (through the milk/foam of the top layer) It will then settle on this "skin" giving your clients the visual effect they have asked for. Hope this helps ;)
    Thats the way I make lattes but I dont give the milk time to skin over and the coffee slowly works its way down slowly kinda like one of those lava lamps. Family and guests like the changing patterns

    KK


  19. #19
    Sleep is overrated Thundergod's Avatar
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    Re: 3-layer latte

    Quote Originally Posted by 626E7D6C7C7B6063640F0 link=1206631700/8#8 date=1207094364
    When pouring the espresso component into the milk, use a teaspoon reversed
    A teaspoon is usually handier than a pallette knife and is what I used.

  20. #20
    hazchem
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    Re: 3-layer latte

    seeing these reminds me of seedy morning in Alexanders on George Street, next door to the woolies. They used to serve their lattes like this, and I spent many hours in City Extra, where I worked at the time trying to replicate it. worked it out eventually, but they werent as popular as my double chocolate cappuccinos ...

    texture milk until its ALMOST like meringue, pour into cup until nearly full, cover with chocolate powder as per, spoon/pour out another layer of froth on top of that and add more chocolate and serve. Very popular with the OAPS at the time! Im a little ashamed to think now what I used to do to coffee when I worked in cafes and restaurants all those years ago :-[


  21. #21
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    Re: 3-layer latte

    Using these instuctions I was able to do the one below on my crappy Sunbeam machine on first attempt.
    You should be sweet if you are using a commercial machine if you follow what Iconiq, *coffeecare & others suggest!



  22. #22
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    Re: 3-layer latte

    yeah this is what a lot of english cafes outside of london think of as a latte - so when you think that espresso-based drinks are getting more popular, this is the big one!

    J

  23. #23
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    Re: 3-layer latte

    Quote Originally Posted by 5E574C555E535B360 link=1206631700/19#19 date=1249918423
    seeing these reminds me of seedy morning in Alexanders on George Street
    [smiley=grin.gif] I couldnt work out why I felt slightly green looking at that latte until Hazchem mentioned Alexanders. Ive also had many a latte there waiting for the nightride bus.

  24. #24
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    Re: 3-layer latte

    Quote Originally Posted by 7F525358425F424F360 link=1206631700/21#21 date=1250051138
    yeah this is what a lot of english cafes outside of london think of as a latte - so when you think that espresso-based drinks are getting more popular, this is the big one!

    J
    Recently watched the doco Black Coffee.

    An American cafe owner made a latte and that was the same. Milk steamed to a pavlova top and then a watery shot slid in between the pavlova and hot milk.



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